Looking for a simple strawberry recipe? These Thermomix Strawberry Cupcakes are for you!
Strawberry season is well and truly here in Queensland and we've been making the most of it by stocking up on yummy strawberries while they are cheap. These Thermomix Strawberry Cupcakes are a great way of using up the loads of strawberries we have been buying lately and make a great morning tea treat for both myself and the kids.
To make these Thermomix Strawberry Cupcakes, I have simply used my go to Vanilla Cupcake recipe and added sliced strawberries to it - how easy is that?!
Instead of incorporating the sliced strawberries into the mixture, I like to add them right at the end when the cupcake mixture has been put into the pans so that you can see the strawberry pieces poking out the top of the cupcakes.
Tips for Making this Thermomix Strawberry Cupcakes Recipe:
- You can use fresh or frozen strawberries for this recipe.
- To keep the shape of your strawberries, it's important to use your spatula to stir them through the mixture.
- These cupcakes are freezer friendly.
- You can top these cupcakes with icing sugar if you wish.
- If you don't have a Thermomix, you can find the conventional cooking instructions for this recipe here.
For more easy snack ideas, make sure you check out our Freezer Friendly Snacks book. You can also view the full range of print, eBooks and products here.
Thermomix Strawberry Cupcakes
Equipment
- Thermomix
Ingredients
- 120 g unsalted butter softened
- 160 g caster sugar
- 225 g self raising flour
- ½ cup milk
- 2 teaspoons of vanilla extract
- 2 eggs
- 250 g of strawberries – sliced
- icing sugar to decorate optional
Instructions
- Preheat your oven to 180 degrees and line a 12 hole muffin tin with paper cases.
- Place the flour, softened butter, sugar, vanilla extract, milk and eggs into your Thermomix bowl. Mix for 10 seconds on speed 4 before scraping the sides and mixing for a further 5 seconds on speed 4 or until the mixture is pale and smooth.
- Place the mixture into your prepared cupcake tray and divide the strawberry pieces amongst the cupcakes - push some of the pieces gently into the cupcakes. Place the strawberry cupcakes into the oven to bake for 18-20 minutes or until the cakes begin to turn golden on top and are cooked through when tested with a skewer.
- Once cooked, carefully remove the trays from the oven and allow the cakes to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
- Sprinkle with a little icing sugar to decorate and enjoy!
Notes
- You can use fresh or frozen strawberries for this recipe.
- To keep the shape of your strawberries, it's important to use your spatula to stir them through the mixture.
- These cupcakes are freezer friendly.
- You can top these cupcakes with icing sugar.
Enjoy!
Do you love strawberries too? You may also like to check out Strawberry and Cream Cupcake recipe, our Choc Berry Nice Cream or our Banana and Strawberry Loaf.
Astrid says
Unbelievable. So good, light and fluffy. Made sure butter and eggs were room temperature and even let the milk adjust a bit. Made a huge difference.
Enjoyed by one and all. 😊
Astrid says
Hi. Can I use frozen raspberries? Am presuming yes ☺️
Lucy says
Absolutely!
Ebony says
If I was to put them in a mini muffin tray how long would you cook for please? Thanks so much
Lauren Matheson says
Hi, I would start with 8 - 10 minutes 🙂
Jess Hall says
These are seriously awesome. I've made them several times now and everyone always goes nuts for them
I usually dice the strawberries then after step 2 I add them to the tmx and mix 5 sec/speed 4/reverse.
Lauren Matheson says
So glad you enjoy them Jess xx